A sous chef of a celebrated restaurant. A home baker with a lucrative cake business. An executive chef who rose through the ranks of her restaurant group. Not good enough Tanya Dizon, with her bright smile, diminutive frame, and easygoing persona outside her work environment, will not strike you as one of the heads of a multi-brand company.
Tanya Dizon claims there is that perception that women are “slow workers.” Even when Dizon started hiring more women to work the line, the kitchen manager would still keep them away from meatier roles and assign them to daintier jobs such as plating. “Men are not expected to be understanding,” she says. “I’ve seen it working in restaurants, kahit murahin sila doon they fear and respect the alpha male.” Ocampo recalls a recent situation when she reprimanded an employee.